August is right around the corner and around the country, schools are starting super early. In Los Angeles, they start August 12th. When do your kids to go back to school? Venice Bakery knows that it can be tough to come up with five lunch ideas every week (we have kids too!), so we created this nice gluten-free menu for our families facing the fridge with fear!
Here’s a week’s worth of delicious, kid-friendly lunchbox recipes:.
Monday - BBQ Flatbread Sandwich Recipe:
INGREDIENTS:
INGREDIENTS:
- 4 small Bibb lettuce leaves
- 2 slices tomato
- 1 slice of red onion, cut in half
- 1 or 2 Venice Bakery Gluten-Free Flatbreads
- 2-3 oz of BBQ pork (pre-cooked that gets warmed in the microwave)
DIRECTIONS:
- Arrange lettuce, tomato and onion evenly on one side of each flatbread.
- Heat BBQ pork according to package directions. Place on flatbread. Fold flatbread over to cover filling; cut in half to serve. Serve with pickles and chips, if desired.
We know what you’re thinking; it’s going to take me forever to make BBQ pork for my child. Don’t worry! You can get pre-made BBQ pork that still tastes great from several grocery stores. Add a vegetable or piece of fruit and a treat, and you’re all set.
Tuesday - Roast Turkey and Veggies Wrap from Today’s Parent:
INGREDIENTS:
INGREDIENTS:
- 1-2 tablespoons of low-fat mayonnaise
- 2 tablespoons of Mild Salsa
- Venice Bakery Gluten-Free Wraps
- 3 oz. roast turkey deli slices
- 3 lettuce leaves
- Grated carrots
- 1 red bell pepper julienned (optional)
DIRECTIONS:
- In a small bowl, whisk together mayonnaise and salsa. Take a tortilla and spread
- salsa mixture evenly over the surface. Arrange 2 to 3 slices of turkey on tortilla, cover with 2 lettuce leaves.
- On lower third of tortilla, arrange grated carrot in a thick horizontal line. Place a
- Quarter of the julienned red pepper on top of the carrot. Season with pepper.
- Wrap up the tortilla, starting at the bottom, securing around the carrot and pepper to create a pretty visual when cut. Repeat 3 times.
- Tuesdays are tough for everyone, so take it easy and make tasty wraps for your little ones. Plus, it’s easy to substitute veggies with this recipe in case you have a picky eater. Add a piece of fruit or a yogurt.
Wednesday - Cheese Pizza:
INGREDIENTS:
- 5’’ Venice Bakery Gluten-Free Pizza Crusts
- Fresh Mozzarella Cheese (sliced or grated)
- Tomato Sauce
DIRECTIONS:
- Spread tomato sauce over the crust evenly
- Place grated cheese or mozzarella slices on top over the crust
- Follow the instructions on the package for cooking Venice Bakery pizza crusts, and enjoy!
What kid doesn’t love pizza? Have your child help you make it, and they can add any toppings they want. Add celery sticks and peanut butter for a delicious and nutritious snack.
Thursday - Martha Stewart’s Chicken Tenders:
INGREDIENTS:
INGREDIENTS:
- 1/3 cup gluten-free flour
- 4 cups Venice Bakery Gluten-free bread crumbs
- 1 large egg, lightly beaten
- Salt and ground pepper
- 2 tablespoons olive oil
- 1 ½ pounds chicken tenders
- 12 cups reduced-fat sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
DIRECTIONS:
- Preheat oven to 475. Place bread crumbs in a shallow bowl, and egg in a second one; season both with salt and pepper. Place oil and bread crumbs in a third shallow bowl.
- Coat chicken: first in gf flour blend, then with egg, and finally in bread crumb mixture, pressing to help it adhere. Place onto a baking sheet, and bake until light golden brown and cooked through, 15-20 minutes, turning over halfway through.
- Meanwhile, mix together sour cream, mustard, and honey. Serve with honey mustard on the side.
- Leftovers are always a good option. Make a big batch of these delicious chicken tenders for dinner, and send the extras with your child to school the next day. Add sliced cucumber to go with it.
Friday - Peanut Butter and Jelly Wrap:
INGREDIENTS:
INGREDIENTS:
- Peanut butter
- Jelly
- 1 Venice Bakery Gluten-Free Wrap
DIRECTIONS:
- Layout one wrap. Spread a layer of peanut butter over the center of the wrap, leaving an inch clear around the edges. Spread a thin layer of jelly over the peanut butter.
- Fold the left and right edges over about an inch towards the center, then starting with the edge of the wrap closest to you, roll up the wrap. Cut in half in the center.
For the end of the week, pack something that tastes like dessert! Add a container of fresh fruit for a balanced meal, and your week of lunches is complete.
